I’ll start by chatting about some of the recipes I’ve tried already from this book and look forward to trying more new ones as part of this monthly challenge!

You can find a review of the shredded brussel sprouts with apples and pecans in the flickr group.

Another totally go-to recipe I now have from this book is the sweet potato tacos! SO YUMMY! This is a real crowd pleaser, and so easy to make. It has the perfect amount of spice and is just down right yummy. I’d highly recommend it! We often use green peppers instead of the recommended yellow or red, just to make it a bit more colourful.

I have also made the banana date cookies and those are also EXCELLENT. She’s not lying when she says you can eat them for breakfast. There really is not anything unhealthy in them and you really need no guilt eating them at any time of day, yet they TASTE like you are eating a treat! But really, look at the ingredient list and they totally don’t count as junk food! They are nice and filling too so good to take when travelling for a snack.

And last I’ll comment on the Indian burritos in the rainbow section. Another favourite recipe of ours. It is really colourful, and when served in a whole wheat tortilla you get a healthy dose of whole grains, legumes and veggies all in one! I really like how unique this dish is. Who would have thought to have an Indian flavoured burrito?!

This is great! Thanks so much for sharing your favorites. So helpful when diving into a new VegCookbook. I’d already bookmarked the Brussels Sprouts with Apples and Pecans, and was eying the Sweet Potato Tacos. I want to try them all.

The kale chips. This is by far one of the best kale chip recipes I’ve tried. Oftentimes they either call for a dehydrator or a weird thing like baking them for an hour with your oven half-open (not very safe with cats around!). But hers is simple, you just bake them like normal for 15 minutes. The flavour was delicious, just a little bit of spice.

They do start to get a bit soft and less crunchy the next day, so best to bake them the night you want to eat them (which is easy to do because the recipe is so quick and easy!). If you want to have this healthy snack handy for the week, you could wash a couple of bunches of kale at the beginning of the week, and then each night after getting home from work quickly toss a bit with the spices she suggests and then pop in the oven. Voila!

Tonight we made the yellow split pea soup and it was pretty good too. Split pea soup isn’t my favourite thing in the world so I didn’t find this all that exciting, but it compares well to other split pea soup recipes we’ve had. I really liked the addition of the sweet potatoes and greens to sweeten it up a bit. We ended up using rainbow chard. Take note: this recipe takes quite a while to cook for the peas to get nice and soft so plan ahead!

P.S I’ve posted photos to the flickr pool of the rainbow pasta salad which was also a great treat! I had it for lunch today and it was even better than when I took a taste of it after making it yesterday. The addition of poppy seeds is really unique I think and a nice touch!